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Tender and juicy Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic, seared to lock in the flavors and quickly roasted in the oven.

Sliced Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic on a bed of spinach on a large plate

Pork tenderloin is one of my favorite meals to make. I’ve discovered a way to cook the best pork tenderloin that’s juicy, will melt in your mouth, and cooks in just 30 minutes!

Pork tenderloin is usually sold in individual packages in the meat section of the grocery store. Usually there are 2 tenderloins in one package. One tenderloin usually weighs about a pound and is the ideal size if you’re cooking for two. When you cook two tenderloins, you may be lucky enough to have extra for a couple of lunches and at least one dinner or two!

Why This Recipe Works

Pork tenderloin is easy to cook, it’s lean, it tastes great and is lovely to serve to guests.
One thing I love about pork tenderloins is that they easily lend themselves to a variety of flavors. You can even mix together a few of your favorite spices and create your own flavorful rub.

What Is Pork Tenderloin?

Few other proteins are as tender and juicy as a pork tenderloin. In addition to its fabulous flavor, this meat is incredibly easy to cook.

Pork tenderloin is also called pork filet or pork tender. It comes from the muscle that runs alongside the backbone. This boneless cut of meat is very lean and cooks quickly.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

Pork tenderloin
Garlic
Dried basil, dried oregano, dried thyme black pepper, and salt
Olive oil

How To Make This Recipe

Place a cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven. Remove from the oven and add olive oil to the skillet. Give the pan a swirl so that the oil coats the entire bottom.
Mix together the garlic, basil, oregano, black pepper, salt, and thyme in a small bowl. Sprinkle the seasoning mix over the pork and rub the spices in with your fingers. Place the pork in the skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
After 10 minutes, remove the skillet from the oven and using tongs, flip the pork over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting another 15 minutes.
Remove the skillet from the oven.
Transfer the pork to a large plate and cover with foil. Let them rest 15 minutes before serving. The pork is done when its internal temperature registers 145 degrees in the thickest part of the meat.

Expert Tips

Season the pork on all sides: Make sure the tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season the pork simply with just salt and pepper.
Trim fat if necessary: Most tenderloins are sold already trimmed of fat. If the one you purchase still has a bit of fat left on, remove it with a sharp knife.
Be sure to cover the pork before slicing: Letting the pork “rest” for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest pork possible.

Frequently Asked Questions

What Do I Look For When Buying Pork Tenderloin?

Pork tenderloin is found in the meat section of the grocery store. The tenderloin is a small cut of pork tenderloin, usually weighing around 1 to 1 ½ pounds, you’ll usually see two in a sealed package.
You might see some tenderloins in a marinade. Personally, I don’t purchase these. I like to season the meat myself, this controls the amount of salt and oil used.

How Do I Freeze Pork Tenderloin?

Raw pork should be wrapped thoroughly and tightly. Use butcher paper or double wrap the pork in plastic wrap and then place in freezer zip topped bags. You might like to consider wrapping the pork in convenient portions, 8-ounces tends to be a good size to serve one or two.

Well wrapped tenderloin will keep well in the freezer for up to six months.

Raw pork should be thawed in the refrigerator for several hours or overnight depending on its size.

How Should I Use Leftover Pork Tenderloin?

Pork tenderloin leftovers are wonderful. If you’d like to make the entire tenderloin follow the same cooking instructions and double the ingredient amounts for each pork tenderloin.
Consider using leftover pork in sandwiches or mixed in with pasta.

Is Pork Tenderloin and Pork Loin The Same?

No, they are quite different. Pork Tenderloin is a boneless cut of meat that runs along the backbone that is long and narrow. A Pork Loin, which comes from the back of the pig, is much larger, being flatter and wider, and can come with or without a bone.

Overhead view of a Sliced Herb Crusted Pork Tenderloin coated with a blend of Italian spices and minced garlic on a bed of spinach with sliced red bell peppers all on a large plate

If you’re looking for a single Pork Tenderloin recipe, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site.

Enjoy!